Description

These Rosemary Garlic Focaccia Muffins are a delicious twist on classic focaccia bread, baked in muffin tins for individual servings. They feature a fragrant blend of fresh rosemary and garlic infused olive oil, topped with buttery finishing salt for a perfect savory snack or accompaniment to any meal. The dough is prepared with active dry yeast for a light, airy texture and allowed to ferment overnight to develop deep flavor.

Ingredients

Scale

Yeast Mixture

1 ¼ tsp active dry yeast
1 tsp honey
1 ¼ cups warm water

Dough

2 ½ cups bread flour
2 tsp sea salt
¼ cup extra-virgin olive oil, divided

Topping

2-3 sprigs of rosemary, minced
3 garlic cloves, minced
1/3 cup extra-virgin olive oil

Finish

2 tbsp butter, melted
2 tbsp finishing salt (such as fleur de sel)

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Instructions

Activate the Yeast: Mix the active dry yeast, honey, and warm water in a large bowl. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
Form the Dough: Add the bread flour and sea salt to the yeast mixture and stir until a rough dough forms.
Oil and Refrigerate: Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently coat it. Cover the bowl and refrigerate the dough overnight, or for at least 8 hours, to allow slow fermentation and flavor development.
Prepare for Rising: Preheat the oven to the appropriate temperature (around 400°F/200°C). Drizzle the dough with the remaining 2 tablespoons of olive oil and knead lightly to distribute the oil.
Portion the Dough: Divide the dough evenly into a greased muffin tin, filling each cup to make individual focaccia muffins. Cover and let the dough rise for 2 hours until puffed.
Prepare the Rosemary Garlic Oil: While the dough rises, heat 1/3 cup extra-virgin olive oil in a small pan over medium heat. Add the minced rosemary and garlic and cook briefly until fragrant to infuse the oil with flavor.
Top and Bake: Drizzle the rosemary garlic oil evenly over the risen dough in the muffin tins. Bake in the preheated oven for about 20 minutes or until the muffins are golden brown.
Finish: Remove the muffins from the oven, brush each with melted butter, and sprinkle with finishing salt such as fleur de sel for a final savory touch.

Notes

For best flavor and texture, allow the dough to ferment overnight in the refrigerator.
Use bread flour for better gluten development and a chewier crumb.
You can substitute fresh rosemary with chopped dried rosemary in a pinch, though fresh provides better aroma.
The finishing salt adds an extra crunch and bursts of saltiness—do not skip it.
These muffins are perfect for serving alongside soups, salads, or as a savory snack.